My hair is whipping in the wind and dust has been blown into my eyes, causing dirt to gather right in that little pocket area of my tear duct. My arm hair is fluttering and the goosebumps are becoming painful. Getting curious yet?
The water in my toilet bowl is literally sloshing around. The indoor plants are bending as if to flee and my keyboard is covered in some sort of gritty grime. The wind is leaking through every pore of this house, threatening to suck me into its awful plans. But crunchy things are soothing my worries for the time being.
This gorgeous blue sky that you see is now a thick cloud of gray smoke. I pray that the fury will dissipate and that the flames do not come licking at my door. Please keep your fingers crossed, for I have way too many dishes and cookbooks to grab in a panic. I won’t get out alive if I have to choose between my cake plates and kitchen aide.
These traditional Scottish crackers are wholesome and perfect with a wedge of goat’s cheese or a blob of almond butter.
Scottish Oat Cakes
2 Cups Oat Flour (or finely ground oatmeal…that’s what I did!)
1/4 Cup Finely Chopped Sweetened Cranberries
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Baking Soda
3 Tablespoons Melted Butter or Coconut Oil
1 Tablespoon Honey or Agave
1/2 Cup Water
Preheat Oven to 325 degrees.
Mix dry ingredients in a big bowl. Add your cranberries, melted butter and honey. Incorporate fully. Add your water and mix. You should be able to create a ball of dough. If you need to add more water or more oat flour to do this, then go for it. Divide dough in two, and sprinkle your counter and rolling pin with coarsely ground oats. Roll your dough out to 1/8 inch and cut 2 inch circles out with a cookie cutter. Place the crackers on a parchment lined baking sheet, 1/2 an inch apart. Prick a couple of times each with a fork. Bake Scottish Oat Cakes for 20-25 minutes or until slightly golden around the edges.
Once cooled, you can store them in an airtight container for when you need to crunch on something during times of stress.
All photographs were taken by a man who is sitting in the shade, away from the smoke in sunny Belize, Evan Lentz. More crackers for me.